Halal raw duck foie gras deveined is destined for the production of semi preserved terrines, or ideal for pan cooked. After evisceration of the liver, each one is graded. By sight and touch the livers are classed according to their final usage.
The liver is then de-veined manually, vacuum packed and frozen immediately. This method of freezing directly after removal ensures that the level of melting during cooking is kept to the minimum..
Ernest SOULARD is located in l'Oie in Vendee. With its moderate climate, this region of France is seen as the ideal area for breeding and rearing ducks. The Vendee is the 1st region for the production of Barbary ducks in France. Ernest Soulard gets each year since 2004, the IFS certification.
International Food Standard is a repository audit suppliers food labels.
IFS serves the examination and certification systems to ensure food safety and quality of food production.
This certificate is based on the quality management standard ISO 9001 plus the principles of good manufacturing (cleaning and disinfection, the fight against pests, servicing, maintenance and training) and the principles of HACCP.
Artisan gingerbread, specially made for foie gras and toast - 500g - no preservative, so colouring, no palm oil